Combine bread crumbs and parmesan cheese in a dish.
Spread mustard evenly down the center of each cutlet. Season each with seasoned salt and thyme to taste. Layer each with ham and swiss cheese. Roll up, jelly-roll style. Then carefully roll in the melted butter and then roll in the bread crumb mixture. Place in a baking dish seam side down.
Bake for 35 minutes.
I recommend pounding each turkey cutlet with a meat tenderizer because this cut can have a tendency to be a little tough. However, a few whacks with the mallet softens the fibers of the turkey, and your turkey will turn out nice and tender.
I used seasoned salt in this recipe. Seasoned salt can contain paprika, turmeric, onion, garlic, and sugar. You can go with seasoned salt or any combination of spices you prefer.
To serve, slice each roulade to reveal spirals of moist breaded turkey, melted cheese and ribbons of sweet ham.